Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is a quick, easy, and versatile way to prepare juicy, tender chicken in under 30 minutes! Perfect for meal prep, tacos, sandwiches, salads, and casseroles, this recipe takes the hassle out of cooking chicken while keeping it flavorful and moist.

Don’t you hate it when you cook chicken and it comes out dry and flavorless? I have tried many different methods to meal prep chicken, and too many give me less-than-desirable results.

Making chicken breasts in the Instant Pot is a game changer! It’s quick, the meat turns out nice and juicy, and that means it’s perfect for meal prep! Use it for BBQ chicken, tacos, salads, sandwiches, casseroles, and more. 

Is an Instant Pot Worth It?

Whether you buy the actual brand name Instant Pot or not, having a pressure cooker has changed my cooking game! There are so many things you can make in it, from soups and stews all the way to delicious desserts. I love making Pizza Soup or Tomato Basil Soup in my Instant Pot!

Now, it’s not always quicker when you factor in build-up and release time, but overall my Instant Pot gives me great results and often provides a shortcut for longer recipes. I hope you’ll give pressure cooking a try!

Ingredients for Instant Pot Chicken Breasts

For this recipe, we’re prepping basic chicken breasts that can be used in a variety of meals, so let’s keep the seasonings simple. Here’s what you’ll need:

Boneless, skinless chicken breasts (or thighs)

Chicken broth

Water

Salt

Ground black pepper

Check the recipe card at the bottom of the post for a detailed ingredient list!

How to make Shredded Chicken Instant Pot Style

Even with pressure build-up and release, these chicken breasts will be ready in just over 30 minutes!

First, place the chicken breasts in the Instant Pot. Pour in the chicken broth and sprinkle with the salt and pepper. 

Close the lid and lock it or set it to “sealing”. Select Manual (Pressure Cook) on HIGH. Program 10 minutes for fresh chicken or 20 minutes for frozen chicken. 

After the timer goes off, allow a 5-minute natural release, then use the quick-release lever to release the remaining pressure. 

Remove the chicken and shred it using two forks or a hand mixer. I recommend mixing the shredded chicken back into the broth for extra moisture, but you can also keep it as-is.

Tips for the Best Shredded Chicken: 

My pressure cooker has a specific setting for poultry. I like to use that setting, so it will have a programmed cook time. 

I often use more broth instead of water for extra flavor. 

I sometimes make it creamy – I like the option of mixing it with ranch, buffalo sauce, or cream cheese for rich flavors. 

I never release the lid too quickly or too early; the steam is very hot and I get burned if I’m not careful, so watch out!

I use the right amount of liquid, at least ½ cup of broth or water to prevent a burn warning. 

I never skip the natural release because this helps keep the chicken juicy and tender. 

I find it’s easiest to shred while warm because it’s much easier to pull apart right after cooking. 

I use a trivet inside for extra juiciness. I find that keeping chicken above the liquid helps it steam instead of boil. 

I always season before and after cooking since layering flavors makes the best shredded chicken. 

I find it’s super helpful to freeze the chicken in meal-sized or particular recipe portions. This makes for easy and less time consuming weeknight dinners! 

FAQs 

Do I need to add liquid? 

Yes! The Instant Pot needs liquid to build pressure. Use ½ to 1 cup of liquid (broth or water) for the best results. 

What’s the best way to shred the chicken? 

The classic method is to use two forks to pull apart the chicken easily. However, I like to use a hand mixer because I can shred the same chicken effortlessly in under 30 seconds!

If you have a large batch of chicken to shred, put it in the bowl of a stand mixer and use the paddle attachment to shred the chicken! I like to pour in a little broth as it mixes to keep it moist.

Can I cook frozen chicken in the Instant Pot? 

Absolutely! Increase the cook time to 20 minutes and make sure the pieces aren’t stuck together for even cooking. 

How do I keep shredded chicken moist? 

Let the chicken rest for 5 minutes before shredding. Toss it in some of the cooking liquid to keep it juicy. 

Can I use chicken thighs instead of breasts? 

Yes! Boneless, skinless chicken thighs cook in 10 minutes on high pressure and are extra juicy and flavorful. 

How do I season Instant Pot Shredded Chicken? 

Keep it simple with salt, pepper, and garlic powder, or season based on how you plan to use it:  

Mexican: Taco seasoning + lime juice. 

BBQ: Toss in BBQ sauce after shredding. 

Italian: Italian herbs + Parmesan. 

How long does shredded chicken last? 

Fridge: Store in an airtight container for 3-4 days. 

Freezer: Freeze in portions for up to 3 months. 

Can I use the Instant Pot for other types of meat? 

Yes! The Instant Pot is great for pork, beef, turkey, and even seafood!

Recipes for your Instant Pot Shredded Chicken

Make BBQ Shredded Chicken Sandwiches for a potluck or gathering!

This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce and then tossed in a spinach salad loaded with beans, avocado, and corn.

Stir in some buffalo sauce for these Buffalo Chicken Salad Sandwiches!

Use it to make this Cranberry Apple Chicken Salad.

Stir it into homemade Chicken Noodle Soup.

Make creamy Chicken Alfredo Stuffed Shells with it!

The possibilities are endless! What’s your favorite way to use shredded chicken? Share with us in the comments below!

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